Achieving the farm to table concept is possible for bakeries, as long as they acknowledge the nature of this goal and key align processes with it.
A Look Back at the Food Trends of the 2010s
Let’s send off the decade that was with a look back on some of the big food trends.
How New Chefs Can Stand Out in the Kitchen
A thoughtful approach to working in a professional kitchen means drawing on your culinary school experience, knowing when to ask questions and maintaining your personal equipment.
Building an Online Pastry Shop
You can learn the art of baking online and apply those skills on the web with an online bakery. Here’s some basic information you started.
Boulder Is Front and Center in the March Toward Sustainable Cooking
If you’re a culinary arts student at the Auguste Escoffier Boulder Culinary Campus and you aspire to contribute to sustainable service, then you’re in the right place at just the right time.
The Fine Art of Building a Seasonal Menu
Our program has a special focus on using locally sourced ingredients to create new and interesting dishes, and craft excellent seasonal menus.
Different Types of Chef Jobs in the Brigade de Cuisine
August Escoffier’s Brigade de Cuisine introduced many new roles to the kitchen. Let’s take a look at a few of them.
Making the Most of Thanksgiving as a Working Chef
Chefs have a lot on their plates during major holidays, especially when they have to manage personal and professional responsibilities. Learn how to manage them effectively.
Acing Your First Interview Out of Culinary School
This advice can help recent Boulder culinary school graduates make the most of their education leave a positive impression following their interviews.